1. Heat oven to 425°F. Coat large, rimmed sheet pan with cooking spray. In large bowl mix olive oil, salt, and smoked paprika.
2. Lightly score sweet potatoes halfway through in one direction, then again in opposite direction to form grid-shaped marks. Brush all sides with olive oil mixture; reserve mixture in bowl for pork. Place on pan scored-side down.
3. Add pork to bowl and turn to coat. Place on pan with sweet potatoes. Roast 23–27 minutes or until pork is cooked to desired doneness (at least 140°F) and sweet potatoes are fork-tender.
4. Meanwhile, in small bowl, mix maple syrup, chili paste, and cider vinegar. Flip pork and sweet potatoes. Add green beans to pan and toss in pan juices. Drizzle beans, potatoes, and pork with maple syrup mixture. Roast 5–7 minutes longer, until beans are tender.
5. Slice pork and return to pan; divide among 4 plates. Top with parsley. 

Tip:

• Chili garlic sauce packs tons of complex flavors in a tiny amount of sauce, but if you don’t have any in your pantry, you can substitute 1 chopped garlic clove and 1/4 teaspoon red pepper flakes.